What is a good method or recipe for cooking a fresh wild turkey?
We have a large abundance of wild turkeys on our back property. We let a couple hunt and this morning she shot a big tom turkey. As a thank you to us for letting them hunt on our land, he brought me the turkey this afternoon. He took the feathers off and it is skinned. I have only cooked a frozen store bought turkey once and have no clue as to the best way to cook this. Is there anyone who is a sportsman or has had experience cooking wild turkey? Any helpful hints or recipes would be appreciated. This is a serious question, please no propaganda from anti-hunters. Thanks.
Andrew G2006-04-18T15:34:12Z
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I have eaten a lot of very well cooked wild/ Organic Turkey and I have found this method the best. Cook the bird - 16lbs in weight (I suggest this as you have not given the weight - this will feed 12 to 14 people. (You divide or multiply to suit your bird) Stuff the bird with fruit, I love to use apricots, and herbs, Rosemary or Thyme. Heat the oven to approx 120 degrees and cook for 2 hours. During this time keep the bird wrapped up with foil. The fruit and bird juice will keep the bird steaming whilst cooking, therefore retain moisture - this is very important - after a further 1.5 hours take the bird out and base it with the juice in the tray. (you should cook it in a deep tray) Now put the bird back in to the oven with the foil still wrapped around it - turn the oven up to 160 and cook for another 1.5 hours. Test the bird by plunging a knife into the body from the top down. You now have to make a decision as to the cooking of the bird. If the juices are very bloody then cover up and cook for another hour at 160 if its mixed cook for 20 mins. Take out and test again. Once the meat is nearly cooked - the juice must be pretty clear- take the foil off and turn the heat up to 220. It should take another hour or so for the skin to crisp up and the meat to cook through. You must keep basting the meat with the juice every 30 mins or so.
Keep the juice of the Turkey in the tray and scope the fruit out into it - put on the stove and reduce down, adding white wine as you go.
No I'm not a hunter but, I would suggest that you really marinate that big bird through injecting it with a really good marinade. And let it sit for a while in the fridge, overnight even. And once you start cooking it, just keep on basting it like you would any other turkey.
Kill it , cut it's head off, pluck it's feathers, clean it out put it in an oven till it reaches 180 degrees, take it out, let it rest, cut it up, eat it.